Spiced leek, potato & lentil soup

Print Friendly

This spiced leek, potato & lentil soup gives a tasty twist on the traditional Vichyssoise and is delicious served with either warm crusty bread, or authentic Indian naan bread too!

Serves: 4

Ready in: 25 minutes

Costs: 90p per serving



1 tbsp cumin seeds

40g/1½oz butter

4 medium leeks, trimmed and sliced

thumb-size piece fresh root ginger, peeled then grated

handful fresh coriander, stalks finely chopped

1 fat red chilli, deseeded and finely chopped

1 large (250g/9oz) Maris Piper or King Edward potato, peeled and thinly sliced

175g/6oz split red lentils

1 litre/1¾ pints chicken or vegetable stock

300ml/½ pint semi-skimmed milk

4 tbsp half fat crème fraiche or creamy yogurt, to serve



1 Put a large saucepan over a medium heat then add the cumin seeds. Cook for 2 minutes, or until toasty and fragrant. Set ½ tsp aside for later.

2 Add the butter to the pan, let it melt and sizzle around the cumin, then stir in the leeks, ginger, coriander stalks and most of the chilli. Cover and let the flavours sweat together for 5 minutes.

3 Stir in the potato and lentils, then the stock and milk. Bring to a boil then simmer for 15 minutes, or until the lentils are soft.

4 Blitz the soup in the saucepan using a stick blender, then season to taste with salt and pepper. Ladle into bowls, add a swirl of crème fraiche or yogurt, then scatter with the reserved chilli, toasted cumin and coriander leaves. Enjoy with warm naan bread.

Recipe by:  British Leeks

The following two tabs change content below.
Hello ... I am the Creative Director and Website Editor for Silversurfers and manage all the social media too. I hope you find the features and articles we have shared with you of interest and relevance. Please feel free to comment below and share your thoughts with us ... I hope you enjoy Silversurfers and all that we offer ...

Latest posts by Silversurfers Editor (see all)

Not a member?

Join the silversurfers community today! It's free, easy to do, and is packed full of features and amazing offers!

Join the community!
Click here if you have forgotten your password
22nd Sep 2016
Thanks for voting!
Lovely recipes but I have tried several times to print wirelessly from my iPad but to no avail. When I try to email it, the button just goes round and round and fails to download. What is going on?
Thanks for voting!
I have just tested the Print option and it seems to work fine. Can you usually successfully print form your iPad wirelessly? Could it be your wifi connection your end?
Kiara 14
21st Sep 2016
Thanks for voting!
I use MyFitnessPall too If you just quote homemade soup and type the calories will automatically come up.
My first look at this side of silver surfers and Yum these soups look delicious I can't wait to try them out for myself xx
14th Feb 2015
Thanks for voting!
Hello Ruth -I use a site called Myfitnesspal to keep a check on my calories. If you put the ingredients in it'll give you the calories and nutrition values
20th Feb 2014
Thanks for voting!
Sounds delicious but any chance of you adding a calorie count to this and all future recipes?
20th Feb 2014
Thanks for voting!
Hello Ruth ... glad you like the recipe ... we will do our best, but as we don't always originate the recipe we are reliant on in this instance British Leeks, and they did not provide the calorific values 🙁
Jay Keval
11th Feb 2014
Thanks for voting!
This soup is awesome, yummy! You should try it. It will cheer you up.
11th Feb 2014
Thanks for voting!
Thanks Jay .. so glad you like it 🙂
Lisa White
4th Feb 2014
Thanks for voting!
What a Lovely Soup Recipe , I really enjoyed it. I used half a Red Chilli in mine.
I also make a similar version, substituting leak and potato and Lentils for 1 and a Half lbs of unpeeled Roasted Butternut Squash or Pumpkin, and instead of Cumin Seeds I use a Tablespoon of Mild Korma Curry Powder. The rest of the Recipe is the same. Just drizzle Olive Oil on the deseeded Squash or Pumpkin and Roast until soft or boil its up to you.. Put the stock, milk, chopped corriander stalks, grated ginger, and chilli in a saucepan and cook for 15 mins with the Roasted Butternut Squash or Pumpkin and blend in a whizzer. If it is too thic and more milk but we love it really thick. Try it and let me know if you like it. My friends absolutely love it with Cheesy Garlic Bread or a good Crusty Bread spread with cream cheese .
Wendy Benzies
7th May 2013
Thanks for voting!
Wendy Watts
21st Mar 2013
Thanks for voting!
Going to try this , sounds yummy x

Community Terms & Conditions

Content standards

These content standards apply to any and all material which you contribute to our site (contributions), and to any interactive services associated with it.

You must comply with the spirit of the following standards as well as the letter. The standards apply to each part of any contribution as well as to its whole.

Contributions must:

be accurate (where they state facts); be genuinely held (where they state opinions); and comply with applicable law in the UK and in any country from which they are posted.

Contributions must not:

contain any material which is defamatory of any person; or contain any material which is obscene, offensive, hateful or inflammatory; or promote sexually explicit material; or promote violence; promote discrimination based on race, sex, religion, nationality, disability, sexual orientation or age; or infringe any copyright, database right or trade mark of any other person; or be likely to deceive any person; or be made in breach of any legal duty owed to a third party, such as a contractual duty or a duty of confidence; or promote any illegal activity; or be threatening, abuse or invade another’s privacy, or cause annoyance, inconvenience or needless anxiety; or be likely to harass, upset, embarrass, alarm or annoy any other person; or be used to impersonate any person, or to misrepresent your identity or affiliation with any person; or give the impression that they emanate from us, if this is not the case; or advocate, promote or assist any unlawful act such as (by way of example only) copyright infringement or computer misuse.

Nurturing a safe environment

Our Silversurfers community is designed to foster friendships, based on trust, honesty, integrity and loyalty and is underpinned by these values.

We don't tolerate swearing, and reserve the right to remove any posts which we feel may offend others... let's keep it friendly!

More Vegetarian

Roasted Radish with Garlic and Rosemary roasted-radishes-with-garlic-and-rosemary
If you're looking for a low-GI alternative to roast potatoes this Christmas look no further - this...
Loaded Potato Skins Celery-&-Spring-Onion-Potato-Skins
Make festive entertaining easy and fun with a new way to serve up your potato side dish. These...
Delicious vegetarian dinners pumpkinpilaf
Eating vegetarian is easier than you think - cutting out meat or cutting back just a few days a...
Roasted Meditarranean Vegetable Pasta Salad Roasted Meditarranean Vegetable Pasta Salad
This colourful salad is hearty and delicious. Full of flavourful healthy ingredients it will keep...
Wild Mushroom Pappardelle pappardelle-of-shallots,-wild-mushrooms-and-tarragon
This light, flavourful wild mushroom pappardelle recipe is the perfect pasta dish for summer...
Persian Jewelled Rice persian-jewelled-rice-with-berryworld-raspberries-(1)
This fragrant rice dish is a spin on the classic Persian delicacy Javaher Polow. It's...
Asparagus, Tarragon & Almond Pizza Bianco Asparagus-Tarragon-&-Almond-Pizza-Bianco
Try a sophisticated spin on the classic takeaway pizza with this asparagus, tarragon & almond...
Pink Lady Apple Bircher Muesli Muesli
Pink Lady apple Bircher muesli is a delicious fresh breakfast which can be eaten straight away...
Watercress and Mushroom Sliders Watercress-&-mushroom-burgers
Plan a meat-free barbecue this summer with this delicious recipe for watercress and mushroom...
Spring onion and asparagus risotto Pam Lloyd PR Love The Crunch (15th April 2015)
Enjoy a hearty dish with the first fresh taste of summer with this spring onion and asparagus...
British Asparagus and Pea Risotto with Lemon and Crème Fraiche ASPARAGUS AND PEA RISOTTO
The British Asparagus season has just begun! Risottos are great because the core ingredients can...
Asparagus Tartlets with Goats’ Cheese, Sun Dried Tomatoes and Rocket tart
These work well as a tasty summer lunch, and the goats’ cheese can be substituted with a good...